Food Safety Broadcasts


Handling Easter Eggs - April 11, 2017

Every year there are reports of illness caused by eggs, particularly from raw or lightly cooked eggs in dishes such as custards, puddings, or Caesar salad dressing.  Easter eggs, because they are more often cooked thoroughly, aren’t quite as risky.  But salmonella can be found on both the inside and outside of eggs, so it’s important to guard against cross-contamination before they are cooked.
Always clean your hands and countertops with warm water and soap before and after handling raw shell eggs.

Hard cooking the eggs instead of boiling them can help prevent cracking.

If you plan to eat the Easter eggs you decorate, be sure to use only food grade dye.

For an Easter egg hunt – it is better to hide plastic eggs but if you are hiding the colored eggs avoid cracking the egg shells.  If the shells crack, then bacteria could enter and contaminate the egg inside.

Also, hide eggs in places that are protected from dirt, pets and other bacteria sources and keep hard-cooked eggs chilled in the refrigerator until just before the hunt.

Write down where you hid the colored eggs especially if the weather is poor and it is done indoors.

The total time for hiding and hunting eggs should be no more than two hours.  Then be sure to refrigerate the "found" eggs right away until you eat them.

Be sure to refrigerate eggs within two hours of cooking and use them within a week.

Source:  Food Safety News



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